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Cool curry turkey salad.

Offer as a luncheon or supper salad.

2 tablespoons butter or margarine

1 tablespoon each minced fresh ginger and curry powder

2 cups cubed cooked (boned and skinned) turkey or chicken

2-1/2 cups cold cooked long- or short-grain white rice

1 cup unflavored yogurt

3/4 cup thinly sliced green onions

1/2 cup thinly sliced mushrooms Salth and pepper

1 small (about 2-1/2 lb.) honeydew melon, seeded, cut into slender wedges, and peeled

Tomaine or other lettuce leaves, washed and crisped

Melt butter in an 8- to 10-inch frying pan over medium-high heat. Add ginger and curry powder. Stir until seasonings lightly brown, about 1 minute; let cool.

To pan add turkey, rice, yogurt, 1/2 cup of the onion, mushrooms; stir lightly until blended. Add salt and pepper to taste. At this point, salad can be covered and chilled up to 3 hours.

Arrange melon wedges at one side of a platter. Pile turkey salad onto the other side, tucking romaine leaves underneath. Top turkey with remaining green onion. Makes 4 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jul 1, 1984
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